2-Methylpyrazine 109-08-0

Superiority:

Product Name: 2-Methylpyrazine
Synonyms: 2-METHYL-1,4-DIAZINE;2-methyl-1,4-diazinen;2-METHYLPYRAZINE;FEMA NUMBER 3309;FEMA 3616;FEMA 3309;METHYLPYRAZINE;METHYLPYRAZINE, 2-
CAS: 109-08-0
MF: C5H6N2
MW: 94.11
EINECS: 203-645-8
Product Categories: Pyrazine compounds;Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;Flavors and Fragrances;M-N;Mono- & Polyalkylpyrazines;pyrazine Flavor;Pyrazine;Pyrazines
Mol File: 109-08-0.mol

2-Methylpyrazine Chemical Properties
Melting point  −29 °C(lit.)
Boiling point  135 °C761 mm Hg(lit.)
density  1.03 g/mL at 25 °C(lit.)
FEMA  3309 | 2-METHYLPYRAZINE
refractive index  n20/D 1.504(lit.)
Fp  122 °F
storage temp.  Flammables area
pka 1.45(at 27℃)
form  Liquid
color  Clear colorless to slightly yellow
Water Solubility  Fully miscible in water.
JECFA Number 761
BRN  105778
InChIKey CAWHJQAVHZEVTJ-UHFFFAOYSA-N
CAS DataBase Reference 109-08-0(CAS DataBase Reference)
NIST Chemistry Reference Pyrazine, methyl-(109-08-0)
EPA Substance Registry System Pyrazine, methyl- (109-08-0)
Safety Information
Hazard Codes  Xn,Xi,F
Risk Statements  10-22-36/37/38
Safety Statements  26-36-16
RIDADR  UN 1993 3/PG 3
WGK Germany  3
RTECS  UQ3675000
TSCA  Yes
HazardClass  3
PackingGroup  III
HS Code  29339990

2-Methylpyrazine Usage And Synthesis
Description 2-Methylpyrazine has an odor threshold in water variously reported at 60,000 or 105,000 ppb. May be prepared from the corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine.
Chemical Properties 2-Methylpyrazine has a nutty, cocoa, green, roasted, chocolate, meaty odor.
Chemical Properties clear colorless to slightly yellow liquid
Occurrence Reported found in bakery products, roasted barley, cocoa products, coffee, dairy products, cooked meats, peanuts, filberts, pecans, popcorn, potato chips, rum and whiskey, soy product, roasted filberts, roasted almonds, guava, papaya, asparagus, kohlrabi, baked and fried potato, milk, boiled egg, smoked fish, beer, coffee, sesame seed, rice, sukiyaki, buckwheat, sweet corn, corn tortillas, malt, wort, wild rice, okra, crayfish, clam, squid and maté.
Preparation From corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine
Aroma threshold values Detection: 60 ppb to 100 ppm
Taste threshold values Taste characteristics at 75 ppm: nutty, brown, musty, roasted and astringent
Safety Profile Moderately toxic by ingestion and intraperitoneal routes. Mutation data reported. Flammable liquid when exposed to heat, sparks, or flame. Can react with oxidizing materials. To fight fire, use water spray, foam, dry chemical, CO2. When heated to decomposition it emits highly toxic fumes of NOx.